Corn Meal Mush
From Principles of cookery, 1910
Can be served hot or cold, and can be fried or toasted.
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
999Calories
21 gProtein
215 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories999 kcal
Protein21 g
Carbohydrates215 g
Fiber11 g
Sugars2.8 g
Total Fat5.3 g
Saturated Fat0.7 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat2.1 g
Cholesterol0 mg
Sodium3425 mg
Potassium378 mg
Calcium322 mg
Iron40 mg
Magnesium85 mg
Phosphorus243 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1.3 mg
Niacin (B3)17 mg
Folate480 mcg
Choline25 mg
Caffeine0 mg
Water640 g
As published
This recipe was extracted from Principles of cookery (1910) by Anna Barrows, page 91. The excerpt below is the record exactly as published.
Corn Meal Mush. Mix one cup cornmeal, one-fourth cup of flour, one tea- spoon salt, one cup cold milk or water. When smooth blend with one pint boiling water
Cook this with the app: pantry check, scaling, and the assistant.